摘要
分析某厂试投产期间生产的8种酱制品样品,通过理化指标和微生物学分析,鉴定主要腐败细菌种类为芽孢杆菌,优势菌为地衣芽孢杆菌、枯草芽孢杆菌和条件致病菌蜡样芽孢杆菌;污染真菌主要是根霉、青霉和酵母,推测污染菌主要来源是原料、设备和灌装前后空气带入的芽孢杆菌、霉菌和酵母。而导致产品变质的另一个关键原因是成品水分活度偏高,无法抑制污染菌的生长繁殖。
Eight kinds of compound flavoring paste during trial-production from a plant are analyzed.By physical,chemical and microbiological analysis,it shows that low water activity is the main reason for the deterioration.The main deteriorating bacteria are B.licheniformis,B.subtilis and B.cereus,while the main fungi are Rhizopus spp.,Penicillium spp.and yeasts.Those microorganisms probably come from raw materials,equipments and air,and they can propagate in the products because of the low water activity.
出处
《中国调味品》
CAS
北大核心
2016年第3期53-56,共4页
China Condiment
基金
湖北省教育厅科学研究计划项目中青年项目(Q20111703)
关键词
复合调味酱
菌落总数
霉菌酵母数
水分活度
污染菌
compound flavoring paste
total bacterial count
moulds and yeasts count
water activity
contaminant microorganism
